About the Book

Filled with mouthwatering recipes, beautiful photographs, and scenes from some of the most vibrant restaurants in America today, The New Brooklyn Cookbook celebrates the wave of culinary energy that has transformed this thriving borough and infused its kitchens and dining rooms with passion, vigor, and big flavors. Starring the trail-blazing chefs and entrepreneurs who made it all happen, this gorgeous book helps readers recreate the signature dishes of Brooklyn in the comfort of their own kitchens.

The Vaughans also profile some of Brooklyn's best food makers and purveyors, from cheesemakers and picklers to chocolatiers and bakers, giving readers an inside look at the ingredients behind their favorite restaurant dishes and the food culture that supports their creation.

Featured Restaurants:

Al Di Là

The Grocery

Saul

Rose Water

Convivium Osteria

Locanda Vini e Olii

DuMont

Aliseo Osteria del Borgo

Marlow & Sons

Franny’s

iCi

Applewood

Egg

Northeast Kingdom

The Good Fork

Dressler

The Farm on Adderley

Flatbush Farm

Palo Santo

Lunetta

Beer Table

James

The General Greene

Five Leaves

Char No. 4

No. 7

Buttermilk Channel

Roberta’s

Vinegar Hill House

Prime Meats

The Vanderbilt

Plus: Interviews with Ten of Brooklyn's most popular artisanal food producers

Educator and Librarian Resources

Critical Praise

No bagels or cheesecake here; the book examines a decade of top dining destinations, from the pioneers at Al Di La, Saul and Rose Water through Franny’s, iCi and Palo Santo…. The ravishing photos…and in-depth profiles and recipes…make the book equal parts cookbook, art book and yearbook. —Edible Brooklyn

Now anyone can make Brooklyn food…in the comfort of his own kitchen. There are recipes…from 31 Brooklyn restaurants that are worth a subway trek. And each…is an ethereal and unassailable argument for the rise of Brooklyn cuisine. And the Vaughans’ cookbook. —Esquire.com

[A] history of the contemporary food scene with 70 restaurant recipes…rang[ing] from straightforward and simple…to some cheffy, complex and tempting ones. A restaurant map, interviews with food artisans…and a comprehensive index of resources like markets and food trucks round out this intelligent and attractive volume. —New York Times

[A] spot-on survey of all of the restaurants and artisans that have made Brooklyn into the into the forward-thinking dining destination that it is today. —SeriousEats.com

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